First Courses
Bouchon French Four Onion Soup
$12.00
Served with gruyere-sourdough gratin.
Heritage Apple & Little Gem Salad
$15.00
Served with toasted walnuts, blue cheese cream, smoked bacon & cider-walnut vinaigrette.
Pecan & Goat Cheese Tart
$15.00
Served with house made pecan tart shell, herbed chevre, persimmons & dressed frisee.
Roasted Cauliflower Puree
$12.00
Served with black truffle vinaigrette, roasted cauliflower florets & micro celery garnish.
Tom Shepherd's Organic Mixed Greens Salad
$12.00
Served with fresh endive, candied pecans, blue cheese, pickled grapes & banyuls vinaigrette.
Dungeness Crab Cake
14.00
Served with grain mustard & sweet bell pepper remoulade with warm asparagus & frisée salad.
$Appetizers
Chioggia & Golden Beet Salad
$15.00
Served with wild arugula, burrata cheese, toasted hazelnuts & sherry vinaigrette.
Crispy Kurobuta Pork Belly
$18.00
Served with lemon-arugula salad, potato rösti, poached duck egg, tomato-basil gastrique.
Escargots
$18.00
Served with puff pastry vol au vent, fresh garlic, gem lettuce & marjoram beurre blanc.
Local Spiny Lobster Bisque
$16.00
Served with madeira and lobster veloute & puff pastry garnish.
Forest Mushroom Ragout
$22.00
Served with roasted tomato, baby spinach, truffled panino, K & C Garden watercress & pan jus.
Trio of Seared Sea Scallops
36.00
Served with local avocado, grilled corn, Ruby Red grapefruit pan seared roasted cauliflower, Marcona almonds, mixed olives, orange zest pan seared pancetta wrapped Brussels sprouts, apples & lemon-Dijon vinaigrette.
$Mains
Pan-Roasted Venison Medallions
$36.00
Served with caramelized onion farro barley with grilled local corn, braised Belgian endive, wild arugula & blackberry-thyme glace.
Pan-Seared Fresh Local Sea Bass
$30.00
Served with yukon Gold potatoes, Spanish chorizo, Littleneck clams, hazelnut Romesco & yuzu crema.
Santa Barbara Lobster Risotto
$34.00
Served with local spiny lobster, fava beans and fresh corn & saffron cream sauce.
Pan-Roasted Jidori Free-Range Chicken
$26.00
Served with pinenut & Kabocha squash 'risotto', dressed mustard greens & lemon beurre noisette.
Maple-Glazed California Duck Breast & Confit of Thigh
$30.00
Served with succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash & port-thyme demi-glace.
Pan-Roasted Pork Loin
$28.00
Served with caramelized savoy cabbage, braised butternut squash & smoked pear Dijon puree.
Char-Grilled Rack of Lamb
$38.00
Served with red lentil & Spanish chorizo 'risotto', braised rainbow chard & sauce Bordelaise.
Grilled Snake River American Wagyu Center-Cut Ribeye
$42.00
Served with bouchon bacon lardons & white cheddar hash, seared broccolini & horseradish glace.
Pan-Seared Pacific Salmon
30.00
Served with fingerlings, braised Cipollini onions, Earthtrine Farms Tuscan kale, roasted porcinis & pan jus.
$Desserts
Blackberry-Lemon Upside-down Cake
$12.00
Served with McConnell's lemon and marionberry ice cream, crème anglaise and berry coulis.
Cheese Plate Trio
$18.00
Served with brillat Savarin, Point Reyes Blue and Midnight Moon Cheeses with house-made crackers, honeycomb and fruit compote.
Warm Santa Barbara Chocolate ?Molten Lava' Cake
$14.00
Served with mcConnell's vanilla bean ice cream.
Creme Brulee
$10.00
Served with traditional vanilla bean.
Strawberry Baked Alaska
$12.00
Served with strawberry chiffon, Italian meringue & strawberry flambe.
Lime Shortbread Tart
$12.00
Served with finger limes, house-made lime curd & blackberry chantilly cream.
Two Scoops
$9.00
Menu for Bouchon is provided by findrestaurantmenu.com
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